There are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.

The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity has gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.

Contributions by Thomas Andrae, Martin Barker, Bart Beaty, John Benson, David Carrier, Hillary Chute, Peter Coogan, Annalisa Di Liddo, Ariel Dorfman, Thierry Groensteen, Robert C. Harvey, Charles Hatfield, M. Thomas Inge, Gene Kannenberg Jr., David Kasakove, Adam L. Kern, David Kunzle, Pascal Lefèvre, John A. Lent, W. J. T. Mitchell, Amy Kiste Nyberg, Fusami Ogi, Robert S. Petersen, Anne Rubenstein, Roger Sabin, Gilbert Seldes, Art Spiegelman, Fredric Wertham, and Joseph Witek A Comics Studies Reader offers the best of the new comics scholarship in nearly thirty essays on a wide variety of such comics forms as gag cartoons, editorial cartoons, comic strips, comic books, manga, and graphic novels. The anthology covers the pioneering work of Rodolphe Töpffer, the Disney comics of Carl Barks, and the graphic novels of Art Spiegelman and Chris Ware, as well as Peanuts, romance comics, and superheroes. It explores the stylistic achievements of manga, the international anti-comics campaign, and power and class in Mexican comic books and English illustrated stories. A Comics Studies Reader introduces readers to the major debates and points of reference that continue to shape the field. It will interest anyone who wants to delve deeper into the world of comics and is ideal for classroom use.

Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous philosophical dilemma: it was used for curing the evil eye by the Mayans, as protection against lightning in Greece, and to signify rebirth in Christian tradition. In Eggs, Diane Toops offers a fascinating tour of egg history and lore, looking at how its significance has represented the preoccupations of the cultures that consume it. After explaining the many varieties of eggs and the places that favor them, Toops sketches a history of its uses from its origins until the present day, when it has become an integral part of modern cuisine. She explores how eggs are today marketed as a health food and discusses the debates over their nutritional status. Filled with appetizing recipes and beguiling images, this protein-packed book will enthrall anyone with an interest in cuisine or cultural history.

This “intricately plotted, epic” (The Times, London) international bestseller—in the vein of the vivid novels of Sarah Waters and Sarah Perry—follows an orphaned fortune teller in 18th-century England as she searches for answers about her long-dead mother. Cornwall, 1730: A young girl known only as Red travels with her father making a living predicting fortunes using the ancient Cornish method of the Square of Sevens. Shortly before he dies, her father entrusts Red’s care to a gentleman scholar, along with a document containing the secret of the Square of Sevens technique. Raised as a lady amidst the Georgian splendor of Bath, Red’s fortune telling delights in high society. But she cannot ignore the questions that gnaw at her soul: who was her mother? How did she die? And who are the mysterious enemies her father was always terrified would find him? The pursuit of these mysteries takes her from Cornwall and Bath to London and Devon, from the rough ribaldry of the Bartholomew Fair to the grand houses of two of the most powerful families in England. And while Red’s quest brings her the possibility of great reward, it also leads to grave danger. “Intricate, haunting, and magical by turns, Laura Shepherd-Robinson’s tale is an absolute immersive read you won’t soon forget” (Patti Callahan Henry, New York Times bestselling author).